Buttery Kimchi Biscuits Recipe
Kimchi Biscuits are flaky, buttery, and packed with the tangy, spicy flavor of kimchi. If you've never added kimchi to biscuits before, you're in for a treat. The fermented cabbage melts into the dough as the biscuits bake, creating layers of buttery savory flavor that pair perfectly with a breakfast sandwich, fried chicken, or even a simple fried egg and cheese
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The first time I made kimchi biscuits, I wasn't sure how my family would feel about them. We already love classic buttery biscuits, but adding kimchi took them to a whole new level. The biscuit was buttery and tender on the inside with crispy golden edges and a hint of spice. If you love cheese biscuit make sure to try these. I also love cheddar bacon chive scones, Maybe I need to add kimchi to my scones too.
Why You should make these kimchi biscuits:
- These biscuits are easy to make with simple pantry ingredients and a jar of kimchi.
- They have the perfect balance of buttery richness and bold umami flavor. Even if you're not a huge fan of spicy foods, the spice isn't as strong as the biscuits bake, leaving behind a delicious savory flavor.
- A great way to use sour aged kimchi that is too pungent to enjoy alone.
- Compliments and makes an amazing breakfast sandwich.
What is Kimchi?
Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and radishes. It has a tangy, spicy, slightly sour flavor that develops during fermentation. Kimchi adds depth and complexity to recipes and is a great way to introduce fermented foods into your cooking. It's also really great for gut health.
If I can't get my hands on homemade kimchi and the asian store is a bit too far for me I get Jongga Kimchi from costco. It's convenient and get the job done for these kimchi biscuits.
Ingredients for Kimchi Biscuits:
- All-purpose flour provides structure and creates tender biscuits.
- Baking powder helps the biscuits rise tall and fluffy.
- Salt balances the flavors.
- Cold butter creates flaky layers throughout the biscuits.
- Buttermilk adds moisture and tenderness while giving the biscuits a slight tang.
- Kimchi adds a bold, savory flavor and spice in every bite.
Let's Make Kimchi Biscuits
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Add the chilled, cubed butter and cut it into the flour mixture until the butter pieces are about pea sized.
Stir in the chopped kimchi until evenly distributed.
Pour in the buttermilk and mix just until a dough forms. Do not overmix.
Turn the dough onto a lightly floured surface and pat or roll it into a 1-inch-thick rectangle.
Cut the dough into thirds and stack the layers on top of each other. Gently press the dough back into a 1-inch-thick rectangle. Repeat this folding and stacking process one more time to create flaky layers.
If the dough becomes soft or warm at any point, place it in the refrigerator for 10–15 minutes before continuing.
Pat the dough into a 1-inch-thick rectangle and cut into 3-inch squares.
Place the biscuits on a parchment paper lined baking sheet and freeze for 20–30 minutes.
While the biscuits chill, preheat the oven to 425°F (220°C).
Brush the tops of the biscuits with egg wash.
Bake for 20–22 minutes, or until the biscuits are tall and golden brown.
Serve warm and enjoy.
Kimchi Biscuit Variations:
- Add 1 cup of shredded cheese to make kimchi cheddar biscuits
- Cook and dice bacon
- Chopped Jalopenos
- Gochujang paste can be added for a more pungent flavor
Baker's Tips:
- Use cold butter straight from the refrigerator. Cold butter creates steam as the biscuits bake, resulting in flaky layers.
- Drain the kimchi well before chopping. Too much liquid can make the dough sticky.
- Avoid overmixing the dough. Mix just until the ingredients come together to keep the biscuits tender.
- For extra flavor, brush the tops with melted butter as soon as they come out of the oven.
Kimchi Biscuit Storage:
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F until warmed through.
You can also freeze baked biscuits for up to 3 months. Allow them to cool completely before storing them in a freezer-safe container.
Can I use homemade kimchi?
Absolutely. Homemade kimchi works beautifully in this recipe. I actually used my sister's mother in laws kimchi.
Can I freeze the biscuit dough?
Yes. Cut the biscuits and freeze them on a baking sheet until solid. Transfer to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.
Kimchi Biscuits
Ingredients
Kimchi Biscuit Dough
- 2 cups All Purpose Flour
- 1.5 teaspoon Baking Powder
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 4 ounces Unsalted Butter cubed, cold
- ⅓ cup Napa Cabbage Kimchi chopped, cold
- ½ cup Buttermilk chilled
Egg Wash
- 1 large Egg whisked
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the chilled, cubed butter and cut it into the flour mixture until the butter pieces are about pea-sized.
- Stir in the chopped kimchi until evenly distributed.
- Pour in the buttermilk and mix just until a dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and pat or roll it into a 1-inch-thick rectangle.
- Cut the dough into thirds and stack the layers on top of each other. Gently press the dough back into a 1-inch-thick rectangle. Repeat this folding and stacking process one more time to create flaky layers.
- If the dough becomes soft or warm at any point, place it in the refrigerator for 10–15 minutes before continuing.
- Pat the dough into a 1-inch-thick rectangle and cut into 3-inch squares.
- Place the biscuits on a parchment paper lined baking sheet and freeze for 20–30 minutes.
- While the biscuits chill, preheat the oven to 425°F (220°C).
- Brush the tops of the biscuits with egg wash.
- Bake for 20–22 minutes, or until the biscuits are tall and golden brown.
- Serve warm and enjoy.
